Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1 tsp ground cumin, 1/2 tsp smoked paprika
- 1 1/4 tsp fine sea salt, 1/4 tsp black pepper
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 tbsp harissa paste
- 1 tsp ground coriander, 1/2 tsp ground cinnamon
- 1 can (14.5 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) low-sodium chicken broth or water
- 1 tsp honey
- 6 oz (170 g) shredded low-moisture mozzarella
- 1/2 medium red onion, very thinly sliced
- 1/3 cup pitted olives (green or Kalamata), halved
- 1/4 cup fresh cilantro, chopped
Do This
- 1. Preheat oven to 400°F (200°C). Pat chicken dry and season with 1 tbsp olive oil, cumin, smoked paprika, 3/4 tsp salt, and pepper.
- 2. In an oven-safe skillet, sear chicken over medium-high heat 3–4 minutes per side until lightly browned. Transfer to a plate.
- 3. In the same skillet, add 1 tbsp olive oil, yellow onion, and a pinch of salt. Cook 4–5 minutes, then stir in garlic, harissa, coriander, and cinnamon for 1 minute.
- 4. Add crushed tomatoes, broth, honey, and 1/2 tsp salt. Simmer 3–4 minutes, then nestle chicken into the sauce.
- 5. Bake 15–18 minutes, until chicken is cooked through (165°F / 74°C) and sauce is bubbling.
- 6. Top with mozzarella, red onions, and olives. Broil 3–5 minutes until cheese is melted and golden. Rest 5 minutes, then garnish with cilantro and serve.
Why You’ll Love This Recipe
- Bold harissa and warm spices meet mellow, melty mozzarella for a cozy, restaurant-worthy one-pan dinner.
- Everything cooks in a single oven-safe skillet for easy prep and minimal cleanup.
- Versatile serving options: spoon over couscous, rice, or scoop up with warm flatbread.
- Great for weeknights but impressive enough for guests, with beautiful colors and big flavor.
Grocery List
- Produce: 1 small yellow onion, 3 cloves garlic, 1/2 medium red onion, 1 small bunch fresh cilantro, optional lemon for serving
- Dairy: 6 oz (170 g) low-moisture mozzarella cheese
- Pantry: 1 1/2 lb (680 g) boneless skinless chicken thighs, olive oil, harissa paste, 1 can (14.5 oz / 400 g) crushed tomatoes, chicken broth or water, pitted olives, honey, ground cumin, smoked paprika, ground coriander, ground cinnamon, fine sea salt, black pepper
Full Ingredients
For the Chicken
- 1 1/2 lb (680 g) boneless, skinless chicken thighs (6–8 pieces)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Harissa Tomato Base
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 tbsp harissa paste (use 1 tbsp for mild, up to 2 tbsp for spicier)
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 can (14.5 oz / 400 g) crushed tomatoes or tomato passata
- 1/2 cup (120 ml) low-sodium chicken broth or water
- 1 tsp honey (or granulated sugar)
- 1/2 tsp fine sea salt
For the Toppings and Finish
- 6 oz (170 g) low-moisture mozzarella cheese, shredded (about 1 1/2 cups lightly packed)
- 1/2 medium red onion, very thinly sliced (about 1 cup loosely packed)
- 1/3 cup pitted olives, halved (green, Castelvetrano, or Kalamata)
- 1/4 cup fresh cilantro leaves, roughly chopped
- Optional: 1 tbsp extra-virgin olive oil, for drizzling before serving
- Optional: Lemon wedges, for squeezing over at the table
To Serve (Optional)
- Cooked couscous, rice, or quinoa
- Warm flatbread or naan for scooping
Step-by-Step Instructions
Step 1: Preheat the oven and prep the ingredients
Preheat your oven to 400°F (200°C) with a rack in the middle position. If your oven has a broiler function, make sure the top rack can be moved up later for broiling.
Pat the chicken thighs dry with paper towels. Dry chicken browns better and will not steam in the pan. Finely chop the yellow onion, mince the garlic, thinly slice the red onion, halve the olives, and chop the cilantro. Shred the mozzarella if it is not already shredded and set it aside in the fridge so it stays cool.
Step 2: Season and sear the chicken
In a medium bowl, combine the chicken thighs with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Toss well so every piece is evenly coated with oil and spices.
Heat a large oven-safe skillet (10–12 inch) over medium-high heat. When hot, add the seasoned chicken in a single layer. Sear for 3–4 minutes per side, until lightly browned. The chicken does not need to be fully cooked at this stage; it will finish in the oven. Transfer the seared chicken to a plate and set aside. Leave any browned bits and a light coating of fat in the pan; that is flavor for the sauce.
Step 3: Build the harissa tomato base
Reduce the heat to medium. If the pan looks very dry, add another teaspoon of olive oil. Add the finely chopped yellow onion and a small pinch of salt. Cook, stirring occasionally, for 4–5 minutes until the onion softens and turns translucent, scraping up any browned bits from the chicken.
Add the minced garlic, harissa paste, ground coriander, and ground cinnamon. Stir constantly for about 1 minute, just until fragrant. This step blooms the spices and develops a deeper, more complex flavor.
Pour in the crushed tomatoes, chicken broth (or water), honey, and 1/2 tsp salt. Stir well to combine. Bring the mixture to a gentle simmer and cook for 3–4 minutes, allowing the sauce to slightly thicken and the flavors to meld.
Step 4: Nestle in the chicken and bake
Turn off the heat. Taste the sauce carefully and adjust seasoning if needed, adding a pinch more salt or harissa if you prefer it spicier. The sauce should taste robust and slightly spicy with a hint of sweetness.
Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the sauce so they are mostly submerged. Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be bubbling gently around the edges.
Step 5: Add mozzarella, red onions, and olives, then broil
Carefully remove the skillet from the oven. Evenly sprinkle the shredded mozzarella over the chicken and sauce. Scatter the thinly sliced red onion and halved olives over the top, making sure they are spread out so everyone gets some in each portion.
Turn your oven to the broil setting (high, if there are multiple levels). Place the skillet back in the oven on the upper-middle rack. Broil for 3–5 minutes, keeping a close eye on it, until the cheese is fully melted, bubbling, and lightly golden in spots, and the red onions have softened slightly at the edges. Remove immediately to prevent burning.
Step 6: Rest, garnish, and serve
Let the dish rest for 5 minutes out of the oven. This helps the juices settle and the cheese firm up just enough for easier serving. If you like, drizzle with up to 1 tbsp extra-virgin olive oil for a glossy finish.
Sprinkle generously with the chopped fresh cilantro. Serve the Moroccan Harissa Chicken straight from the skillet, spooning chicken, sauce, cheese, onions, and olives over couscous, rice, or quinoa, or serve with warm flatbread for scooping. Offer lemon wedges on the side for bright acidity that complements the richness and spice.
Pro Tips
- Control the heat: Harissa paste varies in spiciness. Start with 1 tbsp if you are sensitive to heat and increase up to 2 tbsp if you enjoy more spice.
- Use an oven-safe skillet: A cast iron or heavy stainless steel skillet makes this truly one-pan and gives great browning on the chicken and a bubbling, caramelized edge on the sauce.
- Slice onions very thin: The red onions should be almost paper-thin so they soften quickly under the broiler while still retaining a pleasant bite and sweetness.
- Do not skip the rest: A brief rest after broiling lets the cheese set and keeps the chicken juicy instead of losing its moisture as soon as you cut into it.
- Serve with something to soak up the sauce: The harissa tomato base is packed with flavor; plan on a starch (couscous, rice, or bread) to enjoy every bit.
Variations
- Vegetable boost: Add sliced bell peppers or zucchini to the skillet when you sauté the onions for extra color, nutrition, and texture.
- Different cheese: Swap half the mozzarella for crumbled feta or tangy goat cheese for a sharper, more Mediterranean flavor profile.
- Breast instead of thighs: Use boneless, skinless chicken breasts, cut in half horizontally if thick. Reduce the bake time to about 12–15 minutes, checking early to avoid overcooking.
Storage & Make-Ahead
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in a 325°F (165°C) oven until hot, adding a splash of water or broth if the sauce has thickened too much. For make-ahead prep, you can season and sear the chicken and cook the harissa tomato base up to 24 hours in advance; keep them together in the skillet or a baking dish in the fridge. When ready to eat, bring to room temperature while the oven preheats, then bake, top with cheese, onions, and olives, and broil as directed. This dish does not freeze particularly well due to the cheese, but the cooked sauce alone can be frozen for up to 2 months.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, without rice or bread): Calories: 480; Protein: 38 g; Fat: 29 g; Saturated Fat: 9 g; Carbohydrates: 16 g; Fiber: 3 g; Sugar: 7 g; Sodium: 1050 mg. Values will vary based on specific brands of harissa, cheese, and olives used.
